Oven Braised Lemon Chicken

Preheat oven to 350 degrees F.

Liberally season the chicken with salt and pepper. In a large Dutch oven heat olive oil to medium high. In batches, brown chicken pieces on both sides and once they are browned, transfer to a plate.

Discard all but 2-3 tablespoons of leftover grease. Lower heat to medium and add garlic cloves, cooking until lightly golden. Add onions and cook until they are evenly browned. Add chili flakes and sauté for an additional minute. Add mushrooms and sauté for an additional 2-3 minutes. Carefully add chicken stock and bring to a boil. With a wooden spoon, scrape the brown bits from the bottom of the pot. Return the chicken to the pot with the skin side up. Add lemon slices, bay leaf, capers, and rosemary sprigs–submerging those items underneath the liquid. Place lid over the pot and put into the oven for 25-30 minutes or until chicken is done.

Carefully take the pot out of the oven. Remove rosemary sprigs, bay leaves and skim off and discard any fat and impurities from the juices. Check for seasonings and adjust with kosher salt and pepper as necessary.

Plate chicken with sauce and serve with fresh bread or other desired sides.